Nasi Lemak Recipe (Malaysian Coconut Milk Rice with Anchovies Sambal)
Coconut Milk Steamed Rice
2 cups of rice
3 screwpine leaves (tie them into a knot as shown above)
Salt to taste
1 small can of coconut milk (5.6 oz size)
1 cup of water
Tamarind pulp (size of a small ping pong ball)
SAMBAL IKAN BILIS (DRIED ANCHOVIES SAMBAL)
1/2 red onion
1 cup ikan bilis (dried anchovies)
1 clove garlic
10 dried chillies
1 teaspoon of belacan (prawn paste)
1/4 teaspoon of salt
1 tablespoon of sugar
2 hard boiled eggs (cut into half)
3 small fish (sardines or smelt fish)
1 small cucumber (cut into slices and then quartered)
- Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook your rice.
- Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.
- Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor.
- Slice the red onion into rings.
- Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
- Heat some oil in a pan and fry the spice paste until fragrant.
- Add in the onion rings.
- Add in the ikan bilis and stir well.
- Add tamarind juice, salt, and sugar.
- Simmer on low heat until the gravy thickens. Set aside.
- Clean the small fish, cut them into half and season with salt. Deep fry.
- Cut the cucumber into slices and then quartered into four small pieces.
- Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice.
- Serve with fried fish, cucumber slices, and hard-boiled eggs.